Italian

[English]

Terms in Italian 1201-1210 of 10470

bacca di vaniglia

/BAHK-kah dee vah-NEE'lyah/
[Italian] plural bacche di vaniglia

Vanilla pod

baccalà

/bah-kah-LAH/
[Italian]

Salt cod. Much eaten during Lent, it must be soaked for 24 hours or more before use, with occasional changes of water. It can often be purchased ready soaked on Fridays.

baccalà al forno

/bah-kah-LAH ahl FOHR-noh/
[Italian]

Salt cod baked in the oven.

baccalà al forno alla monticiana

/bah-kah-LAH ahl FOR-noh ahl-lah mon-tee-CHYAH-nah/
[Italian]

Salt cod baked with tomatoes and herbs.

baccalà alla bolognese

/bah-kah-LAH ahl-lah boh-loh-NYEH-seh/
[Italian]

"Salt cod in the style of Bologna." Salt cod sautéed with pepper, garlic, lemon and parsley.

baccalà alla cantalupese

/bah-kah-LAH ahl-lah kah-tah-loo-PEH-seh/
[Italian]

Salt cod with black olives, tomatoes, pine nuts, celery and raisins.

baccalà alla cappucina

/bah-kah-LAH ahl-lah kahp-poo-CHEE-nah/
[Italian]

Salt cod cooked with anchovies, garlic, raisins and garlic, sometimes with the addition of pine nuts, and served with polenta.

baccalà alla fiorentina

/bah-kah-LAH ahl-lah fyor-ehn-TEE-nah/
[Italian]

"Salt cod in the style of Florence." Salt cod fried and then stewed in garlic and tomato sauce.

baccalà alla genovese

/bah-kah-LAH ahl-lah jhen-oh-VEH-seh/
[Italian]

"Salt cod in the style of Genoa." Salt cod cooked in a fresh tomato sauce or grilled and served with oil and lemon, usually with potatoes.

baccalà alla ghiotta

/bahk-kah-LAH ahl-lah GYOHT-tah/
[Italian]

"Salt cod in the style of the glutton." A Sicilian dish of salt cod served with tomatoes, potatoes, pears, olives and other vegetables.